I recently went in for a competition run by Hummingbird Bakery to win a copy of their new book and a KitchenAid (I dream of owning a KitchenAid!). Sadly I didn’t win, and I content myself by thinking that maybe they just didn’t want a vegan cupcake.
Anyway, I’m not bitter, I will one day own a KitchenAid, and I even went a bought a copy of Hummingbird’s ‘Home Sweet Home’ for some inspiration. You see, no hard feelings on my part!
Here’s the first recipe inspired by my new cookbook – a delicious strawberry milkshake flavoured cake using milkshake powder/Nesquik to give a thoroughly authentic taste. Enjoy.
Strawberry Milkshake Cupcakes (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)
- 200g self-raising flour
- 100g caster sugar
- pinch of salt
- 100ml sunflower oil
- 150ml oat milk (such as Oatly)
- 1/2 tsp bicarbonate of soda
- 1/2 tsp lemon juice
- 2 tbsps strawberry milkshake powder (Nesquik is dairy and nut-free and totally vegan)
– Preheat the oven to 180 degrees Centigrade/Gas mark 5
– Place liners in a cupcake tray
– Sift the flour and salt into a bowl. Stir in the sugar.
– In a separate bowl, mix together the oat milk, bicarb, lemon, milk shake powder and oil.
– Pour the wet ingredients into the dry and gently mix, until well combines.
– 2/3rds fill the liners and bake for 18-20 minutes, until lightly golden and a knife comes out clean.
– Cool on a wire rack.
Strawberry Milkshake Frosting (dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free,
vegetarian and vegan)
enough to frost the cupcakes
enough to ice 24 cupcakes
- 1/4 cup vegetable fat (such as Trex)
- 3/4 cup dairy-free spread (such as Pure)
- 3 cups icing sugar, sifted
- 1/4 cup oat milk mixed with 2 tbsps strawberry milkshake powder
– Whisk together the spread and vegetable fat.
– Add the icing sugar, 1/2 cup at a time with a splash of the oat milk, until fully combined and nice and fluffy.
– Pipe or spread onto the cupcakes.